Ingredients
Lamb rump
10x 8oz Herdwick lamb rumps
5l 15% herb brine
Lamb belly
9x de-boned lamb bellies
Herb salt
Meat glue
Broccoli Puree
4x broccoli heads
250g washed baby spinach
250g cream
250g chicken stock
1x head garlic
Salt
Red onion petals
4x red onions
300ml red wine pickle
Charred cucumber
2x cucumbers
150ml Chardonnay vinegar
150ml sugar
Salsa verde
100g chopped parsley
100g chopped mint
100g chopped basil
50g fine capers
50g Brunoise cornichons
4x minced anchovy fillets
1x minced garlic clove
1tbsp Dijon mustard
Salt
Lemon juice
Parsley oil
Lamb jus
2.5kg lamb trim and bones
6-8 shallots
2 bulb garlic
½ bunch thyme
½ bunch rosemary
3 bay leaves
10 white peppercorns
750ml white wine
4L chicken stock
Parsley, mint, thyme, rosemary
Lamb glaze
250g lamb jus
250g chicken stock
50g butter
Method
Lamb rump
Remove the bark from the lamb rumps and score the fat with a sharp knife.Cut each rump in half across its width.Brine each portion for 45 minutes and the rinse, dry and vac pack in a little oil.Cook for 45minutes at 56C.Refresh in iced water.
Lamb belly
Trim the bellies of excess fat and then salt the bellies generously for 3 hours. Next, wash and thoroughly dry the bellies.Glue the bellies in stacks of three.Vac pack on full pressure, set for 4 hours.Cook at 85C for 12 hours, press with a weighted tray and set in blast chiller.
Broccoli puree
Bring the chicken stock and cream to a simmer with the split head of garlic, infuse for 20 minutes.Blanch the broccoli for 4 minutes then add the spinach and boil for further 1 minute.Drain the broccoli and spinach well and add to the thermomix.Add enough of the garlic infusion to blend to a smooth puree.Season, pass straight on to ice.
Red onion petals
Peel the onion and cut in half.Heat the water, sugar and vinegar.Vac-pack the onions and cook at 95C for 35mins.Chill, cut in to thin strips.
Charred cucumber
Peel the cucumbers.Char them evenly with a blowtorch and then cut into 1cm slices.Dissolve the sugar in the vinegar.Compress the cucumbers in the cooled gastrique.
Salsa verde
Combine all the ingredients and add enough oil to make a loose dressing.Adjust acidity and seasoning and then allow to marinade for 2 hours.
Lamb jus
Roast the bones and trimmings.In the same pan, with a little of the rendered fat, caramelise the shallots.Deglaze with the wine, reduce to a glaze, return the bones and top up with the stock.Simmer for 1hr ½ skimming constantly. Remove the fat off the top, reduce to a jus.Infuse with herbs just before serving.
Lamb glaze
Reduce all the ingredients into a glaze.